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JAM - Chili Pepper Jam
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Yield: 4 (14-ounce/400 g) jars
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| Chili Pepper Jam Recipe courtesy David Rocco - Cooking Channel INGREDIENTS | |
| 8 ounces/250 g | hot chili pepper, halved and seeded |
| 1 1/2 pounds/750 g | yellow and red bell peppers, halved and seeded |
| 2 cups/500 ml | apple cider vinegar |
| 4 cups/1 L | sugar |
DIRECTIONS
In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
© Recipe courtesy David Rocco
Recipe uploaded with Shop'NCook for iPhone.
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